For the lemon poppy seed bundt cake: Preheat the oven 350 degrees F. Butter and flour a bundt pan.
Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
In a stand mixer with a paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low, slowly add the butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium high and beat for 2 minutes until light and fluffy. Pour into the prepared bundt pan and smooth out the top.
Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with sprinkles.